Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion(s). Drain and rinse the beans. Quarter the lime(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sour cream and 1 tablespoon of water (or 2 tablespoons for 4 servings); season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pulled chicken (tearing the pieces apart before adding); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to the pot of cooked rice. Use the same pan to make the filling.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced onion(s) and diced pepper(s); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sugar and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the drained beans and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 3 to 4 minutes, or until combined and slightly thickened. Transfer to the pot of cooked rice and chicken; add the juice of 2 lime wedges (or 4 wedges for 4 servings). Stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Evenly divide half the filling among the center of the bottom half of each tortilla (the half that is closest to you). Fold the three adjacent sides over the filling, holding them in place so that the filling is covered. Roll away from you, tightly tucking in the sides as you roll, until the burrito is seam-side down. Cover the remaining filling to keep warm.

In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the burritos, seam side down. Cook 1 to 2 minutes, or until lightly browned. Carefully top the burritos with the cheddar and monterey jack (keeping them seam side down). Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the burritos are heated through. Serve the remaining filling topped with the finished burritos (including any crispy cheese from the pan). Drizzle with the tomatillo sauce and seasoned sour cream. Serve the remaining lime wedges on the side. Enjoy!